Instant & Healthy Suji Besan Potato Breakfast/Tiffin

Step 1: Prepare the Potato

Peel and chop 1 medium raw potato into small pieces. Ensure the pieces are small enough for blending.

Step 2: Blend Potato

Transfer the chopped potato to a mixer grinder jar. Grind without adding any water for a few seconds until it forms a coarse paste.

Step 3: Add Suji, Curd, Water

Add 1/2 cup of fine suji (semolina), 1/2 cup of curd, and 1/4 cup of water to the potato mixture in the grinder jar.

Step 4: Add Besan and Blend

Add 2 tablespoons of besan (gram flour) to the mixture. Blend everything for a few seconds until you get a smooth batter.

Step 5: Transfer Batter and Rest

Pour the smooth batter into a mixing bowl. Add the remaining 1/4 cup of water gradually while mixing to achieve the desired consistency. Let the batter rest for 3 minutes to allow the suji to swell and the batter to thicken slightly.

Step 6: Prepare Tadka

Heat 1 tablespoon of oil in a small tadka pan on a low flame. Once the oil is warm, add 1/2 teaspoon of cumin seeds (jeera) and let them splutter.

Step 7: Add Aromatics to Tadka

As the cumin splutters, add 2 grated garlic cloves, 1 inch of grated ginger, 1 finely chopped green chili, and 5-7 curry leaves to the pan. Sauté briefly until fragrant, ensuring the flame remains low.

Step 8: Combine Tadka with Batter

Immediately pour the hot tadka into the rested batter and mix well. This step infuses the batter with the aromatic flavors of the tadka.

Step 9: Add Dry Spices and Baking Soda

Add 1/4 teaspoon of ajwain (carom seeds), 1/4 teaspoon of black pepper powder, and salt to taste to the batter. Finally, add 2 pinches of baking soda and mix thoroughly until just combined. Do not overmix after adding baking soda.

Step 10: Prepare Pan for Cooking

Heat a small non-stick pan or tawa on a low flame. Brush the surface with 1 teaspoon of oil, ensuring it's lightly coated.

Step 11: Add Sesame Seeds and Batter

Sprinkle 1/4 teaspoon of white sesame seeds evenly in the pan. Immediately pour one ladle (approximately 1/4 cup) of batter into the pan, gently spreading it to form a round, medium-thick pancake.

Step 12: Garnish and Cook Covered

Sprinkle a pinch of red chili powder and a few fresh coriander leaves on top of the raw pancake. Cover the pan with a lid and cook on a low flame for 2 minutes, allowing the pancake to steam and cook through.

Step 13: Flip and Cook Uncovered

After 2 minutes, remove the lid. Once the top surface looks dry and the edges start to separate from the pan, gently flip the pancake using a spatula. Cook uncovered for another 1 minute on the other side until it turns golden brown and crispy.

Step 14: Serve

Once cooked to a golden crisp on both sides, carefully remove the pancake from the pan and transfer it to a plate. Repeat the process for the remaining batter. Serve the instant suji besan potato breakfast hot with your preferred chutney.

• Use non-sour curd for best results.

• Do not add too much baking soda; only a small pinch is needed for fluffiness.

• If you prefer not to use baking soda, let the batter rest for 2 hours to ferment naturally.

• Cook the pancakes on a low flame to ensure even cooking and a crispy texture.

• Flip the pancake only when the top surface appears dry and the edges start to separate from the pan.

• For added flavor, you can sprinkle sambar masala or pav bhaji masala on top of the batter before cooking.

• Serve with green chutney, peanut chutney, or coconut chutney for different taste profiles.